Asian-Inspired Flavors for Snacks

Asian culinary traditions offer manufacturers an unusually broad flavor vocabulary: fermentation, umami, chili heat, citrus, seafood, roasted meat, soy, sesame, ginger and aromatic herbs. These profiles translate naturally into chips, extruded snacks, crackers, nuts and coated products.

• Tom Yum — 10002852
• Thai Shrimp — 10002822
• Shrimp with Sesame — 15001701
• Poke Bowl — MMK007618
• Grilled Shrimp with Lime & Garlic — MMK007636
• Chili Crab — 10002319

• Pho Bo — 10002773
• Beef Bulgogi — MMK008116
• Korean-Style Meat — 10002483
• Meat in Teriyaki Sauce — 10002260
• Japanese-Style Beef — 15001562
• Chinese-Style Beef with Pineapple — MMK008410
• Roasted Meat with Sichuan Pepper — MMK008342
• Peking Duck — 15001643
• Kung Pao Chicken — MMK007707
• Crispy Wings in Teriyaki Sauce — 10002259
• Asian-Style Chicken Wings — 10001877

• Kimchi — 10001862
• Manchi Masala — 11002696
• Wasabi with Nori — MMK008345
• Wasabi with Soy Sauce — 11002378
• Wasabi & Ginger — 10002060
• Wasabi & Chili — MMK008146
• Lime & Coriander — 11002214
• Chili & Lime — 11002789 / 11001782
• Thai Chili — 15001700
• Pink Grapefruit with Sichuan Pepper — MMK007137
• Sichuan Pepper — 11002208
• Thai Sweet & Spicy BBQ Pepper — MMK008246

• Teriyaki Sauce — 10002187
• Ginger Teriyaki Sauce — 10002370
• Asian BBQ Sauce — MMK008383
• Curry Sauce — 11002324
• Mango Curry Sauce — 10002369
• Mango Chili Chutney — 10002040
• Sriracha — MMK008448
• Pineapple Sriracha — MMK008428
• Gochujang Pepper Sauce — MMK008449
• Sichuan Sauce — MMK008406

WM can adapt seasoning intensity, saltiness, heat, acidity and aroma to the snack base and application method, including chips, extruded products, nuts and coated snacks.